Mangalorean Vegetable Pulao

1. 1
   prep · ~20 min

   Soak and drain the rice.

   Wash basmati rice in several changes of water until water runs clear. Soak in fresh water for 20 minutes, then drain completely in a colander.

2. 2
   fry · ~3 min

   Fry the cashews until golden.

   1.Heat 1 tsp oil in a small frying pan over medium-low heat.

   2.Add cashew halves and stir continuously until golden brown (2-3 minutes).

   3.Remove with a slotted spoon and set aside on a paper towel.

   TIPCashews burn quickly — keep the heat low and never walk away.
3. 3
   temper · ~1 min

   Bloom the whole spices in ghee.

   1.Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat.

   2.Add cardamom pods, cloves, cinnamon stick, star anise, and bay leaves.

   3.Sauté until the spices turn fragrant and begin to crackle (30-45 seconds).
4. 4
   saute · ~9 min

   Caramelize the onions.

   1.Add sliced onion to the pot and sauté until deep golden brown (6-8 minutes).

   2.Stir in ginger-garlic paste and slit green chilies; cook until raw smell disappears (1 minute).

   TIPReally browning the onion is the flavour backbone of this pulao — don't rush it.
5. 5
   saute · ~4 min

   Sauté the vegetables.

   1.Add cubed potato, diced carrot, peas, and cauliflower florets to the pot.

   2.Stir gently to coat with the onion-spice mixture and sauté for 3-4 minutes.

   3.Tear in fresh mint leaves and stir through.
6. 6
   simmer · ~5 min

   Add rice and liquids, then bring to a boil.

   1.Add drained rice to the pot and toss gently for 1 minute to coat each grain with ghee.

   2.Pour in coconut milk, water, and salt. Stir once.

   3.Bring to a full rolling boil over medium-high heat.

   TIPStir only once after adding liquids — excess stirring breaks the rice grains.
7. 7
   steam · ~25 min

   Cover and cook on dum.

   1.Reduce heat to the lowest possible setting.

   2.Cover the pot with a tight-fitting lid and cook undisturbed for 18-20 minutes.

   3.Turn off the heat and let the pot rest, covered, for 5 minutes.

   TIPWrap the lid with a clean kitchen towel before covering — it absorbs excess steam and keeps the rice fluffy.
8. 8
   garnish

   Fluff gently and garnish with fried cashews and coriander.

   Remove the lid, gently fluff the pulao with a fork, and transfer to a serving platter. Scatter fried cashew halves and chopped coriander leaves over the top.

   TIPUse a fork to fluff, never a spoon — the tines separate grains without mashing them.

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